These double chocolate zucchini muffins are perfect! Dark chocolate muffins with grated zucchini and melty chocolate chips make an ideal snack this season. We all love them.
It’s zucchini season — time to turn a surplus into something delicious.
These muffin cakes are loaded with deep chocolate flavor, melty chips and a tender, cake-like crumb. They’re moist, satisfying and easy to snack on any time of day.
Bonus: you’re sneaking a vegetable into dessert.
Yes — zucchini covered in chocolate is my favorite way to eat a veggie.
They may not look fancy, but these muffins disappear quickly. My kids ask for them repeatedly. They taste indulgent while staying light and tender — a real crowd-pleaser.
I even pop a batch in the freezer for quick snacks.
We’re officially a muffin family.
If you enjoy zucchini in baked goods, try my blueberry zucchini muffins or pumpkin zucchini muffins — they’re favorites around here. Muffins are basically a way of life.
I love it.
I adapted a favorite zucchini muffin base by adding unsweetened cocoa and plenty of chocolate chips for extra chocolatey goodness.
They’re simple to make. The most important step is grating the zucchini and squeezing out the excess moisture in a towel so the muffins stay tender, not soggy.
Then whisk the dry ingredients, mix the wet ingredients, combine them, fold in the zucchini and stir in the chocolate chips.
The batter looks almost like brownie batter — rich, chocolatey and irresistible. Bake for roughly 20 minutes, let the muffins cool a bit, and they’re ready.
These are perfect as a midmorning treat, after-school snack or even a small pre-bedtime indulgence. They travel well too, so pack a few for on-the-go moments.
Win-win.
Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins
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Ingredients
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup milk
- ½ cup avocado oil (or neutral oil)
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini, squeezed and liquid drained
- 1 ½ cups chocolate chips
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
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In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
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In a large bowl, whisk the eggs and sugar until combined. Whisk in the milk, oil and vanilla extract.
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Gently stir the dry ingredients into the wet until just combined. Fold in the squeezed zucchini and the chocolate chips.
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Fill each muffin liner about ¾ full. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool slightly before serving.
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So chocolatey!